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Slow Cooker London Broil
March 18, 2006

FANTASTICALLY EASY! Seriously this is the ONLY recipe that truly takes 5 minutes of prep time. I mean, how long does it take to open up a couple cans of soup and a soup packet? Anyway, I've made this several times using a top sirloin roast and it always comes out tender and falling apart. I cook it on low for 10 hours and I flip the roast over once during cooking. This helps get that dry soup mix into the gravy, others suggest mixing it into the soup first. After making it the first time exactly as the recipe states, I double the canned soup-but not the dry-so there will be extra gravy. I made this for my sister and brother in law and they couldn't believe it was a top sirloin roast (which tends to be a little tough). They loved it. It not only tastes delicious but it is the quickest dinner you will ever make! Love it!

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